Springfield's first Firehouse Subs franchise opened July 1 on South National Avenue. / Jess Heugel/For the News-Leader

Firehouse Subs was started by two firefighter brothers, Chris and Robin Sorenson, who started the Public Safety Fund to help local first responders. / Jess Heugel/For the News-Leader

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When a new regional chain restaurant comes to Springfield, we often rely on those who’ve tried it elsewhere for a trustworthy review. When reader Connie Stokes recommended Firehouse Subs because of her great experiences in other cities, we decided to tag along and welcome the franchise into the Springfield community, Dine on our Dime style.

Connie's Take

Connie first discovered Firehouse Subs in Charlotte, N.C. “We just stumbled across this,” she says. “It just seemed fresh.” And it was.

She’s visited the restaurants in other cities, too, and though it might sound unimpressive to some, Connie actually was drawn to Firehouse Subs because it was one of the first places to have a Coke Freestyle machine. “If a restaurant has a caffeine-free diet drink, I will always buy it.” Restaurant needs to realize this, she says, as they’re missing out on catering to the baby boomer generation. The Coke Freestyle machine offers thirsty diners more than 120 drink choices, and Connie has several options that are both caffeine- and sugar-free, a must for her, unless she wants to be up all night.

She also enjoys the décor — the clean feel and the firehouse relics everywhere. “I like historic pictures, and every Firehouse Subs has historic pictures on the wall,” she says.

For her meal, she’s excited to see that the King’s Hawaiian Pork and Slaw Sandwich ($6.39) is still around, as it’s a special and not on the regular menu. The sandwich doesn’t come on a typical sub bun like the restaurant’s other sandwiches. Instead, it comes on a sweet Hawaiian bun. One bite in, and she says, “Mmmm.” For her, it’s the combination of the salty pork, savory slaw and sweet bun that make the sandwich amazing. “It’s not pulled pork,” she says — instead, it’s more like chunks of a holiday ham. The bun adds flavor, too. “It’s nice and fresh and soft,” she says. “I think I need a fork.”

Katie's Take

Unlike Connie, I’ve never visited a Firehouse Subs. Her recommendation is actually the first I’ve heard of the chain. Sandwich shops litter the Medical Mile, so I’m thinking this shop will need to bring some serious flavor to differentiate it from Pickleman’s, Jimmy John’s and Mr. Goodcents, all of which I pass on my way to Firehouse Subs.

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The interior nails it, and I can see how it’s different before I even sit down. Firehouse Subs really does look like a firehouse, with ample firemen’s décor. In addition, the restaurant lists three ways that diners can contribute to local firefighters: rounding the meal up to the next dollar, giving money in the glass case by the registers or purchasing a pickle bucket for $2. All of these acts help local firefighters and fire stations. So, the restaurant has the décor down, but its heart seems to be actually helping firefighters, which is unlike any other restaurant I’ve seen.

I don’t order a drink, as I don’t want the extra caffeine in the evening — and I’m not even a baby boomer — but when I see that they have Coke Freestyle, I kick myself. I love the Coke Freestyle machine. I’m a Coke Zero gal, and most restaurants don’t have it yet, but I can always get it in the Coke Freestyle machines. My kids love the machines, too, because they think it’s fun to order a soda and pick what flavors they want to add. Anything to keep them entertained, right?

For my meal, I order the chili — the menu says it’s award-winning — and a large Firehouse Steak and Cheese. The chili really is amazing, and I can see why it’s award-winning. It doesn’t have too many beans, and it’s quite flavorful. I’d order it again and recommend it to any Firehouse Subs visitor.

Connie lets me try a bite of her King’s Hawaiian sandwich, and I’m smitten. The ham? It’s Thanksgiving in every bite. None of that lunchmeat business; this is the real deal. I find that the steak in my steak sandwich is a little dry, so I’m wishing that I had ordered the King’s Hawaiian. I do appreciate the mayo and cheese — both good additions to any sandwich. The large is huge, and two people could easily share it, especially when paired with the savory chili.

The Dish, the Restaurant

Jason Pullman, franchisee for the Springfield location, has been in the restaurant business for 20 years, and something about both Firehouse Subs and Springfield just drew him in. He’s enjoyed sharing Firehouse Subs with the Springfield market so much that he’s working toward opening more stores.

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The franchise started when two brothers, Chris and Robin Sorenson, both firefighters, were helping during Hurricane Katrina and realized that first responders needed more advanced equipment. They started the Public Safety Fund and use Firehouse Subs to help fund local first responders. “It’s a huge passion at Firehouse,” Pullman says. “It’s our heart and soul.” He said the Springfield location, which opened July 1, recently donated $11,500 to the local department to help with fire-prevention education in the schools. Customers get a kick out of helping the local first responders by purchasing the pickle buckets. “Customers like to participate in it,” Pullman says.

Philanthropy is great, but it doesn’t matter if the food isn’t great, too, so Pullman says the restaurant focuses on choice meats. “I don’t know another chain out there who’s using choice meats,” Pullman says. To create the King’s Hawaiian sandwich, the crew steams the pork and provolone cheese together. “That really brings out the flavors,” he says. It was actually the King’s Hawaiian sandwich that got Pullman hooked on the franchise’s food.

The steak sandwich is also steamed with its cheese and onions and bell peppers. The chili isn’t made in house, but it does come from a Firehouse Subs franchise recipe that’s straight from the Sorenson brothers.

When Pullman brought Firehouse Subs to Springfield, he didn’t think people would be familiar with the chain, but he’s been pleasantly surprised. Like Connie, plenty of customers come in, excited to see a restaurant they enjoy when traveling. “We have raving fans,” Pullman says. “It’s really just our heritage of great food and great service.”